This is another one of those recipes that Mel ate. That means it gets 5 gold stars.

Although, I’ve gotta say, there is not one carrot cake recipe on this blog that he has not tried. He’s that crazy for carrot cake! And I can’t blame him…aren’t you?

I know, it’s just the beginning of March. But Lent has already started which means that Easter is right around the corner. It’s only 4 1/2 weeks away, which in mom-years means it will be here before I finish writing this post.

So, pretty much, I plan to #carrotcakeallthethings over the next few weeks. Is that a problem? I hope not! Carrot cake, lemon, coconut…the trifecta of Easter and probably my favorite food time of year.

I mean, lemon, obviously. And coconut. And, well. Mel eats the carrot cake. Even if it’s just a bite, I feel like I’m winning at life.

Now some of you may be thinking hmmmm. Something is strange here. Nope, you’re not seeing things. If you’ve been following this blog for awhile you might recognize this recipe…but I doubt you recognize the photo. I’m “reposting” this recipe because I originally made this coffee cake back when I didn’t know how to photograph. Also? Carrot Cake Coffee Cake is one of the more popular recipes in my book!

Remember that little old thing? It’s been awhile…I figured I should bring it up again. Because Easter = The End of Lent = Eat all the sugary things. Right?

{Since I don’t do Lent, I’m not sure what my excuse is but…whatever.}

This recipe is based off my mom’s coffee cake recipe. As I typed that I realize that I have never posted it. (!!!) It’s going on my to-do list because it’s some darn good coffee cake!

Even though I’ve never posted my mom’s official recipe, I’ve made several coffee cake recipes here on the blog, and all of them are adapted from her base recipe. I think, besides this one, the peanut butter coffee cake is my favorite. (For obvious reasons. #crazyforpeanutbutter)

This is a two bowl recipe…but you don’t need a mixer. And the second bowl is used to make the crumb. I mean…that’s necessary right? You can’t have coffee cake without crumble topping.

The cake is filled with the flavor of carrot cake. The carrots give the proper texture and the cinnamon adds that telltale carrot cake flavor. You can add nuts to your streusel topping, and if you’re so inclined, throw some raisins in the cake.

But we can’t be friends if you do that. #TotallyKidding #notaraisinfan

Okay, I’m getting a little punchy on the hashtags in this post. I need to focus. Coffee cake, Dorothy. Focus on the coffee cake.

Carrot Cake Coffee Cake

Total Time:

1hr

This Carrot Cake Coffee Cake is perfect for your Easter brunch...or any time you want carrot cake! A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch. The cream cheese frosting is the icing on the cake!

Ingredients

For the Cake

1 1/2cupsflour

2teaspoonsbaking powder

1/2teaspoonsalt

1teaspooncinnamon

3/4cupsugar

1/4cupvegetable oil

1large egg

1/2cupmilk

2cupsshredded carrots— patted dry

For the Streusel

1/2cupbrown sugar

2tablespoonsflour

2teaspoonscinnamon

2tablespoonsbutter— melted

3/4cupchopped walnuts— if desired

For the Icing

1tablespoonunsalted butter. softened

2ouncescream cheese— room temperature

3/4cuppowdered sugar

1/2teaspoonvanilla extract

Instructions

Preheat oven to 350°F. Spray a 9” round pan with cooking spray. (You can also use a 9" square pan.)

Whisk flower, baking powder, salt, and cinnamon together in a medium bowl.

Stir sugar, oil, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined. Stir in shredded carrots.

Make the crumb topping: stir together brown sugar, flour, cinnamon, and butter. Add walnuts, if desired. (Use the medium bowl from before, less dishes!)

Pour batter into prepared pan. Top with streusel. Bake for 25-35 minutes until a toothpick comes out clean. Cool completely in pan before frosting.

To make the icing: beat the butter and cream cheese together in a medium sized bowl with a hand mixer. Slowly mix in the powdered sugar, then beat in the vanilla.

Frost cake with a thin layer of frosting or place in a ziploc bag and pipe over the top. Store cake loosely covered with plastic wrap. It will keep 2-3 days at room temperature.

As long as there’s cream cheese, I’ll eat the carrot cake. Especially if it’s as moist and luscious as this one!

Hybrid desserts are so in right now!

MMMM, I love coffee cake! This will be added to my list for sure, we usually do a Easter brunch, I think this would fit the bill perfectly. And no raisins. “Raisins in chocolate chip cookies are the reason I have trust issues.” 😉

Oh my gosh you are genius!! I’m obsessed with anything carrot cake, so this is right up my alley!! Not like I need any more reasons to eat carrot cake for breakfast, but I’m not complaining! 🙂

I immediately recognized this recipe from your cookbook — it was one of the first ones I wanted to try! And you totally knew how to photograph when you shot your book. Everything looks gorgeous in it! 🙂 I’m still SO impressed that Mel ate this. He and my guy both have willpowers of steel!